Cheesy Pepperoni-mushroom Flatbread (ww)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 medium onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces mushrooms, sliced
• 1 cup grape tomatoes, halved
• 1 lb refrigerated pizza dough, at room temperature (if frozen, thawed)
• 3/4 cup fat-free marinara sauce
• 1 1/2 cups reduced-fat mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, grated
• 36 slices turkey pepperoni, halved

Recipe

• 1 adjust the oven racks to divide the oven in thirds and preheat the oven to 450 degrees f. spray a 10.5 x 15.5 inch jelly-roll pan with nonstick spray.
• 2 spray a large skillet with nonstick spray and set over medium-high heat. add the onion, pepper and mushrooms. cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8-10 minutes. stir in the tomatoes and cook 1 minute. set aside.
• 3 with floured hands, press the dough over the bottom of the prepared pan. if the dough shrinks back, let is rest a few minutes before pressing again. spread the marinara sauce evenly over the dough. sprinkle with 1/2 cup of the mozzarella cheese and 1 tablespoon parmesan cheese. top evenly with the onion mixture and the pepperoni.
• 4 bake on the lowest oven rack until the crust is browned on the bottom, 12-15 minutes. sprinkle with the remaining 1 cup mozzarella and 1 tablespoons parmesan cheese. bake until the cheese melts, 4-5 minutes longer. cut into 24 squares and serve at once.